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Sunday, January 15, 2012

Tembleque

From the kitchen of One Perfect Bite...Trembleque is a famous Puerto Rican dessert that usually ends meals prepared for special occasions and celebrations. It is a rich and creamy pudding that is easily made and enjoyed by all who love sweet endings and the flavor of coconut. If you count yourself among that legion, I think this pudding, whose name actually means "wiggly", will appeal to you. It appeared on my table tonight because I've been experimenting with flavor combinations for a post on trends identified in the McCormick Flavor Forecast for 2012. There will be more about that next week. I thought this dish would work well with one of theirs, so I gave it a try tonight. I used the recipe on the Goya website as my bible, but deviated from it a bit because I thought the pudding needed more flavor than the coconut milk provided. My change was a no brainer. I simply added coconut extract to the pudding at the end of cooking. Coconut rum could also be used, and had I any in the house, I probably would have gone that route instead. Lovers of really sweet desserts will like this pudding. It is easy to make, kind on the budget and brimming with the fresh flavor of coconut. If your tastes run to barely sweet European desserts, run do not walk to the nearest exit.I'll have something more to your liking later in the week. In the meantime, here's the recipe for Tembleque.

I like it, and make it often, but use agar agar instead of cornstarch, so it is more like a pannacotta... next time i try cornstarch too. For the flavour... it is true that sometimes coconut milk doesn't have enough flavour... a drop of Malibu is perfect in these cases :-).

This is similar to one of our local desserts! We would add in a piece or two screwpine leaves (pandan leaves) for fragrance. The leaves need to be discard before refrigeration. This dessert is delicious eaten with palm sugar syrup spoon over it! Never knew about the similarity to Puerto Rican dessert! Thanks for sharing! Have a lovely day!

I've been looking for a recipe for Cocada Pudding, which I believe has eggs in it. However, this recipe not only looks simple to make, I'm sure I'll love it as a light dessert. Hmmmm, I'm thinking a mango coulis sauce might be a nice addition to it!

Raquel, I was not able to find a place to privately respond to you, so I'll answer your question here.It has an entirely different texture and more substance than a flan. They are quite different from each other. Have a greatday. Blessings...Mary

I will try this one soon. Your old fashioned lemon pudding was a big hit here this past weekend. I want to try the lemon one favored by your friend Lily, but the amount of apricot preserves is missing. Is this the best place to ask about such things?

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